I need a few cookie recipes calling for heavy whipping cream?

When I went to the store I recalled viewing some yummy cookie recipes calling for heavy whipping cream, so I bought two little cartons of heavy whipping cream. Now, I can't find the recipes and the heavy whipping cream will expire soon, so I need and would also like to bake some cookies that require heavy whipping cream. If you know of any good cookie recipes calling for heavy whipping cream, I'd be glad if you told me. Thanks!I need a few cookie recipes calling for heavy whipping cream?
Espresso Thumbprint Cookies





Ingredients





cookies


3/4 cup sugar


3/4 cup butter, softened


1/2 teaspoon vanilla


1 egg


1 3/4 cups all-purpose flour


3 tablespoons baking cocoa


1/4 teaspoon salt





espresso filling


1/4 cup heavy whipping cream


2 teaspoons instant espresso coffee powder (dry)


1 cup milk chocolate chips


1 tablespoon coffee-flavored liqueur (optional)





Directions


Heat oven to 350掳F Beat sugar, butter, vanilla and egg in a large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, cocoa and salt. Shape dough into 1-inch balls. Place about 2 inches apart on ungreased cookie sheet. Press thumb or end of a wooden spoon into the center of each cookie. Do not press all the way to the cookie sheet.





Bake 7 minutes to 11 minutes or until edges are firm. Quickly remake indentations with the end of a wooden spoon if necessary. Immediately remove from cookie sheet to wire rack.





Cool completely, about 30 minutes. Meanwhile, make Espresso Filling.





Spoon a rounded 1/2 teaspoon Espresso Filling into indentation in each cookie.





ESPRESSO FILLING.





Mix whipping cream and instant coffee in 1-quart saucepan. Heat over medium heat, stirring occasionally, until steaming and coffee is dissolved. Remove from heat; stir in chocolate chips until melted. Stir in liqueur, if desired. Cool about 10 minutes or until thickened.











Peanut Butter and Chocolate Cheesecake Brownies





Ingredients





Brownie layer


nonstick vegetable cooking spray


8 ounces bittersweet chocolate, finely chopped


1/2 cup unsalted butter, diced


1/2 cup sugar


2 large eggs


1 teaspoon vanilla extract


1/2 cup all-purpose flour


1/4 teaspoon salt


Cheesecake layer


1 (8 ounce) package cream cheese, room temperature





1/3 cup creamy natural-style peanut butter (smooth, made with only peanuts and salt)


1 teaspoon vanilla extract


1/2 cup sugar


2 large eggs


2 tablespoons heavy whipping cream


2 tablespoons all-purpose flour


2 ounces bittersweet chocolate, chopped





Directions





For brownie layer:.





Position rack in center of oven and preheat to 325掳F Spray 9-inch square metal baking pan with 2-inch-high sides with nonstick spray; line bottom with parchment paper.





Stir chocolate and butter in medium saucepan over low heat until smooth; cool 10 minutes. Using electric mixer, beat sugar, eggs, and vanilla in medium bowl until very fluffy, about 3 minutes. Beat in chocolate mixture on low speed, then beat in flour and salt. Spread batter in pan.





For cheesecake layer:.





Using electric mixer, beat cream cheese, peanut butter, and vanilla in medium bowl until smooth. Gradually add sugar, beating until fluffy. Beat in eggs 1 at a time. Beat in cream, then flour. Transfer 1/3 cup cheesecake batter to small bowl and reserve. Spread remaining cheesecake batter over brownie layer.





Place chocolate in small microwave-safe bowl. Microwave on low power in 10-second intervals until chocolate begins to melt, then stir until smooth. Mix chocolate into reserved 1/3 cup cheesecake batter. Drop chocolate batter by heaping teaspoonfuls atop cheesecake layer. Using chopstick or wooden skewer, swirl chocolate batter in figure-eight pattern through white cheesecake layer.





Bake brownies until edges of cheesecake layer are puffed and center is set, about 36 minutes. Cool brownies in pan on rack. Cover; chill at least 1 hour.





Cut brownies into 25 squares. Using narrow spatula, transfer brownies to platter. Serve cold.











Brownie Bites





Ingredients





brownie base


2 ounces semisweet chocolate, coarsely chopped


4 ounces bittersweet chocolate, coarsely chopped


1/2 cup unsalted butter, softened to room temp


2 large eggs, lightly beaten


3/4 cup firmly packed light brown sugar


1 1/2 teaspoons pure vanilla extract


3/4 cup unbleached all purpose flour


1/2 teaspoon baking powder


1/4 teaspoon salt





ganache


8 ounces white chocolate, finely chopped


1/2 cup tbsps heavy cream


1 tablespoon heavy cream


1 pinch salt


1/4 teaspoon pure vanilla extract





Directions





Heat oven to 350 degrees.





Line mini muffin pans with mini muffin papers.





For the brownie base: Combine the chocolates and butter in a medium saucepan.





Stir often over low heat until mixture is melted and smooth.





Remove saucepan from heat; cool slightly.





In a large bowl with an electric mixer, beat eggs and sugar on medium-high speed until thick.





On low speed, beat in vanilla and chocolate mixture until mixed.





Stir in flour, baking powder, and salt.





Spoon batter into muffn cups.





Bake for 12 minutes or until the centers still look moist but spring back when lightly touched.





Test with a tootpick; it should yield moist crumbs.





Cool pan for 5 minutes, then remove brownies from pan and cool them completely on a wire rack.





For the ganache: Place chocolate in small heatproof bowl and set aside.





Heat cream, salt, and vanilla in a small sauc